Trevti Daal is a delicious daal recipe made using three different lentil varieties. Here is the Daal recipe that my Grandma used to make, its one of my favourite Daals called Trevti Daal with fresh spinach. This daal comes together so quickly without much effort when made in an Instant Pot.
Make a delicious meal by pairing it with soft and fluffy round and soft gujarati rotlis.
In Gujarati, Trevti translates Three and Daal is basically dry lentils or pulses.
Traditionally, trevti daal is made using Chana daal, Toor (arhar) daal and Moong daal.
This creamy daal is cooked without onion and surprisingly without sugar too and simmered with mild spices.
We have used masoor daal instead of toor daal.
✓ easy, quick and vegan
✓ gluten-free, filling and inexpensive
✓ delicious, flavourful and comforting
✓ nutritious, wholesome and packed with protein
✓ perfect with Ghee rice
This daal is great for when you only have a small portion of dried lentils left.
You cant make a full meal from one daal, so by adding two more you only need a bit of each.
Usually Gujarati daal and other lentils little thinner than any other Punjabi daal, however, there is no hard and fast rule. Every Gujarati households have their own preferences and version of this daal.
If having it with rice, make it thinner if you want to scoop it with roti or naan, keep the consistency same as pancake batter.
We like to make this daal when we want to just eat some daal with boiled basmati rice. It's so comforting.
You can also serve it as a side to a dry curry like Aubergine stir-fry and with soft chapattis. You could also make Carrot Sambharo alongside it too.
You can easily re-heat this daal. It will thicken as it cools so add a few tbsp of water to get it to your desired consistency when reheating. It is best to reheat on the stove rather than an in the microwave to get the best results.
Refrigerator- Leftover daal or lentils will keep 3-4 days in the refrigerator. Store in an air-tight container.
Freezer -To also answer the question of whether you can freeze Trevti daal - you absolutely can.
Lentils freeze very well. Just wait for the daal to fully cool, then transfer to a freezer-friendly container.
Reheat-When defrosting, I recommend reheating on the stove and not just in the microwave, the texture of the daal is much better that way.
You could also do a second tempering or vaghar of oil and cumin seeds, small pinch of garam masala and some lemon juice to really boost the daal again.
1. Daal (chana daal, masoor daal and yellow mung daal) - if you want to use toor daal then skip masoor daal.
2. Baby spinach or palak - palak is an Indian variety of spinach which has larger leaves than baby spinach.
3. Green chillies, ginger and garlic - frozen works fine too.
4. Fresh tomatoes - if you don't have it use canned or tomato paste.
5. Turmeric powder
6. Red chilli powder
7. Garam Masala
8. Coriander and cumin powder
9. Lime or lemon juice
For the Tempering / Vaghar
1. Cumin seeds
2. Hing (Asafoetida) - optional
3. Methi seeds (Fenugreek)
4. Oil (I use pomace olive oil)
Wash all the daal. In a large pressure cooker heat the oil.
When it is hot, add cumin seeds and after a few seconds, add the methi seeds.
When the methi seeds get brown add spinach and saute for few seconds.
Then add all of the daals and fry them for a few seconds.
Now add water with salt and turmeric powder. Close the pressure cooker lid and cook till you hear three whistles.
Allow to cool naturally.
Open the pressure cooker and transfer the cooked daal into a heavy bottom pan and add the remaining ingredients.
Let the daal simmer for about 10-12 minutes on medium heat.
If you want you may add another tadka.
To simplify there is cups and tablespoons measurements as well as metric to this recipe.
Video recipe of Instant Pot Trevti Daal
Make sure the lentils you have in your pantry are not too old, it may take more time in cooking.
This recipe is prepared with without soaking the lentils, but if you want to soak, soak for 30-40 minutes, but reduce pressure cooking time to 10 minutes.
You can skip garlic if you are following no onion-garlic diet.
Don't have baby spinach? use any other leafy greens such as swiss chard, kale or carrot leaves.
One can add spinach leaves once daal is almost cooked.
We have made another vaghar of oil, red chilli powder and dry red chilli for photographic purpose.
Daal Bafla
Gujarati Chana Daal - Instant Pot
Garlic Moong Daal with Carrot Greens
Dhaba Daal Fry
Sprouted Moong Beans and Amaranth Leaves Daal
Mixed Daal with Turnip Greens
Green Moong Beans in Yogurt Gravy
Puy Lentil and Swiss Chard Daal
Mixed Lentil and Dill Daal
Vegan Brussels Sprouts Korma Curry
Instant pot Doodh Poha Kheer
Instant Pot Matar Vatana Dhokli
Do follow us if you can. we would love to keep in touch with you all:)
Note:- This post was originally posted on 5th January 2010 but I have updated the post since with newer photos and content.
Make a delicious meal by pairing it with soft and fluffy round and soft gujarati rotlis.
INSTANT POT TREVTI DAAL | THREE LENTILS DAAL WITH SPINACH
What is Gujarati Trevti Daal?
In Gujarati, Trevti translates Three and Daal is basically dry lentils or pulses.
Traditionally, trevti daal is made using Chana daal, Toor (arhar) daal and Moong daal.
This creamy daal is cooked without onion and surprisingly without sugar too and simmered with mild spices.
We have used masoor daal instead of toor daal.
And don't worry, if you are struggling to pronounce "Trevti" .. so am I! 😆
Three Lentils Daal With Spinach
✓ easy, quick and vegan
✓ gluten-free, filling and inexpensive
✓ delicious, flavourful and comforting
✓ nutritious, wholesome and packed with protein
✓ perfect with Ghee rice
What to do with leftover dried lentils?
This daal is great for when you only have a small portion of dried lentils left.
You cant make a full meal from one daal, so by adding two more you only need a bit of each.
What is the consistency of Trevti Daal?
Usually Gujarati daal and other lentils little thinner than any other Punjabi daal, however, there is no hard and fast rule. Every Gujarati households have their own preferences and version of this daal.
If having it with rice, make it thinner if you want to scoop it with roti or naan, keep the consistency same as pancake batter.
What to serve with Trevti daal
We like to make this daal when we want to just eat some daal with boiled basmati rice. It's so comforting.
You can also serve it as a side to a dry curry like Aubergine stir-fry and with soft chapattis. You could also make Carrot Sambharo alongside it too.
Can you reheat Trevti daal
You can easily re-heat this daal. It will thicken as it cools so add a few tbsp of water to get it to your desired consistency when reheating. It is best to reheat on the stove rather than an in the microwave to get the best results.
How to store cooked daal?
Refrigerator- Leftover daal or lentils will keep 3-4 days in the refrigerator. Store in an air-tight container.
Freezer -To also answer the question of whether you can freeze Trevti daal - you absolutely can.
Lentils freeze very well. Just wait for the daal to fully cool, then transfer to a freezer-friendly container.
Reheat-When defrosting, I recommend reheating on the stove and not just in the microwave, the texture of the daal is much better that way.
You could also do a second tempering or vaghar of oil and cumin seeds, small pinch of garam masala and some lemon juice to really boost the daal again.
To make Trevti Three Lentil and Spinach daal you will need:
1. Daal (chana daal, masoor daal and yellow mung daal) - if you want to use toor daal then skip masoor daal.
2. Baby spinach or palak - palak is an Indian variety of spinach which has larger leaves than baby spinach.
3. Green chillies, ginger and garlic - frozen works fine too.
4. Fresh tomatoes - if you don't have it use canned or tomato paste.
5. Turmeric powder
6. Red chilli powder
7. Garam Masala
8. Coriander and cumin powder
9. Lime or lemon juice
For the Tempering / Vaghar
1. Cumin seeds
2. Hing (Asafoetida) - optional
3. Methi seeds (Fenugreek)
4. Oil (I use pomace olive oil)
How to make Daal in Indian Stovetop pressure cooker?
Wash all the daal. In a large pressure cooker heat the oil.
When it is hot, add cumin seeds and after a few seconds, add the methi seeds.
When the methi seeds get brown add spinach and saute for few seconds.
Then add all of the daals and fry them for a few seconds.
Now add water with salt and turmeric powder. Close the pressure cooker lid and cook till you hear three whistles.
Allow to cool naturally.
Open the pressure cooker and transfer the cooked daal into a heavy bottom pan and add the remaining ingredients.
Let the daal simmer for about 10-12 minutes on medium heat.
If you want you may add another tadka.
Instant Pot Trevti Daal with Spinach Step by step and video
To simplify there is cups and tablespoons measurements as well as metric to this recipe.
1. clean wash all the lentils in cold water.
2. Set saute mode for 7 minutes on IP pannel.
3. Heat oil, add cumin and methi seeds.
4. Once seeds pops add chopped spinach and saute for 1 minute or so.
5. Add washed lentils without any water and saute.
6. Add water.
7. Tip in chopped tomatoes.
8. Add all 4 spices powder.
9. Add green chilli, ginger and garlic, close the lid and pressure cook high 12 minutes.
10. After 10 minutes NPR open the lid, if daal is too thick add some water and saute 1 minute. Add lemon juice and serve.
Video recipe of Instant Pot Trevti Daal
Tips
Make sure the lentils you have in your pantry are not too old, it may take more time in cooking.
This recipe is prepared with without soaking the lentils, but if you want to soak, soak for 30-40 minutes, but reduce pressure cooking time to 10 minutes.
You can skip garlic if you are following no onion-garlic diet.
Don't have baby spinach? use any other leafy greens such as swiss chard, kale or carrot leaves.
One can add spinach leaves once daal is almost cooked.
We have made another vaghar of oil, red chilli powder and dry red chilli for photographic purpose.
Other Daal recipes:
Daal Bafla
Gujarati Chana Daal - Instant Pot
Garlic Moong Daal with Carrot Greens
Dhaba Daal Fry
Sprouted Moong Beans and Amaranth Leaves Daal
Mixed Daal with Turnip Greens
Green Moong Beans in Yogurt Gravy
Puy Lentil and Swiss Chard Daal
Mixed Lentil and Dill Daal
Other Instant Pot recipes:
Vegan Brussels Sprouts Korma Curry
Instant pot Doodh Poha Kheer
Instant Pot Matar Vatana Dhokli
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Do follow us if you can. we would love to keep in touch with you all:)
Yield: 6-8 SERVINGS
Instant Pot Trevti Daal -Three Lentil Daal with Spinach
This delicious and vegan Instant Pot Trevti Daal with Spinach hits the spot when you're craving for comforting yet healthy food. Serve it up over the bed of rice and some fresh salad on the side!
Prep time: 5 MCook time: 15 MTotal time: 20 M
Ingredients:
Trevti daal 1 cup=240ml
- 100g yellow moong daal - 1/2 cup
- 100g red masoor daal - 1/2 cup
- 75g chana daal - 1/2 cup
- 100g fresh spinach chopped
- 1 tsp. red chilli powder
- 1 tsp. turmeric powder
- 2 tsp. ground cumin and coriander
- 1/4 tsp. garam masala
- 1 medium tomato chopped
- 1-2 green chilli minced
- 2 tsp. ginger-garlic minced
- Salt to taste
- 1 tbsp. lemon/lime juice
Vaghar
- 3 tbsp. oil
- 1 tsp. cumin seeds
- 1/4 tsp. fenugreek seeds - optional
- Pinch hing - optional
Instructions:
How to cook Instant Pot Trevti Daal -Three Lentil Daal with Spinach
- Clean and wash all the lentils with cold water together and leave it aside.
- Select saute mode for 7 minutes on Instant Pot pannel.
- Heat oil, add cumin and methi seeds.
- Don't let burn methi seeds, once they pop.
- Add spinach.
- Saute for 1 minute.
- Add washed lentils and saute for 3 minutes.
- Now add 500-600ml water and mix.
- Add chopped tomatoes, all the spices, ginger, garlic, chilli and salt.
- Cancel the saute mode.
- Close the lid and set the valve on sealing position.
- Press pressure cooker on HIGH for 12 minutes.
- Once done, after 10 minutes NPR release the pressure by choosing venting valve.
- Mix the daal, add little water if it is too thick.
- Saute for 1 minute if you want.
- Add lemon juice.
- Serve hot.
Notes:
Make sure the lentils you have in your pantry are not too old, it may take more time in cooking.
This recipe is prepared with without soaking the lentils, but if you want to soak, soak for 30-40 minutes, but reduce pressure cooking time to 10 minutes.
You can skip garlic if you are following no onion-garlic diet.
Don't have baby spinach? use any other leafy greens such as swiss chard, kale or carrot leaves.
One can add spinach leaves once daal is almost cooked.
We have made another vaghar of oil, red chilli powder and dry red chilli for photographic purpose.
This recipe is prepared with without soaking the lentils, but if you want to soak, soak for 30-40 minutes, but reduce pressure cooking time to 10 minutes.
You can skip garlic if you are following no onion-garlic diet.
Don't have baby spinach? use any other leafy greens such as swiss chard, kale or carrot leaves.
One can add spinach leaves once daal is almost cooked.
We have made another vaghar of oil, red chilli powder and dry red chilli for photographic purpose.
Calories
236.77
236.77
Fat (grams)
12.18
12.18
Sat. Fat (grams)
3.02
3.02
Carbs (grams)
20.33
20.33
Fiber (grams)
5.10
5.10
Net carbs
15.22
15.22
Sugar (grams)
3.56
3.56
Protein (grams)
13.48
13.48
Sodium (milligrams)
707.93
707.93
Cholesterol (grams)
25.38
25.38
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
All rights reserved -2010-2020 Jagruti's Cooking Odyssey
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Note:- This post was originally posted on 5th January 2010 but I have updated the post since with newer photos and content.
hello ive visited your site and tried out your daal recipe and boy was it yummy!!
ReplyDeletethanks and keep supplying more great recipes.
Raj
wow.... i love it like that.....just had something similar with methi leaves
ReplyDelete